Thai Seared Shrimp with Tomato, Basil and Coconut

Thai Seared Shrimp with Tomato, Basil and Coconut

Serve adventurous Thai restaurant fare in less than 30 minutes.

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

4

servings

1
tablespoon peanut or vegetable oil
1
lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1
cup sliced red onion
1
to 2 teaspoons green or red Thai curry paste
1
can (14.5 oz) Muir GlenĀ® organic diced or fire roasted diced tomatoes, drained
1
tablespoon lime juice
2
teaspoons packed brown sugar
1/2
cup coconut milk (not cream of coconut)
1/4
cup chopped fresh Thai basil or basil leaves
Hot cooked rice, if desired
  1. In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
  2. Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
  3. Serve over rice.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Add an authentic Thai flavor with a drizzle of "nam pla," a pungent Asian fish sauce. Look for it, along with the curry paste, at Asian grocery stores.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 90),
  • Total Fat 9g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 160mg;
  • Sodium 310mg;
  • Total Carbohydrate 11g
    • (Dietary Fiber 2g,
    • Sugars 7g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 2 1/2 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.